Roast Chicken and Scallions
One heavy rimmed baking sheet is all you'll need -- everything is cooked on it. Roasting a quartered chicken instead of a whole one takes less time.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, April 2010
- 1 whole chicken (4 1/2 to 5 pounds), quartered, backbone removed
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- 8 large scallions (or 10 to 12 small)
- 1/2 cup dry white wine, such as Sauvignon Blanc
Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.
Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.